Whip cream and add remaining
ingredients, mixing gently. You may need to add more cream or milk if the
batter is not thin enough. Heat krumkake iron over burner on stove, or use
electric krumkake maker. Brush a small amount of shortening with pastry
brush onto the griddle. When iron is hot, drop a small amount of batter
onto griddle. Bake on both sides until golden in color, then roll up
quickly onto wooden krumkake stick. (Don't feel bad if the first 1-2 are
ruined - it often happens to me!) I grew up with krumkake that were
straight (as though you'd rolled them up on a toilet paper roller), but some of
the wooden rolling sticks are cone-shaped. Your choice!
Cool the krumkaker on paper towels or brown
paper. Store krumkaker in non-airtight containers (I store mine in
cardboard gift boxes) - they will become soggy if you store them in something
like Tupperware that is airtight.
These are very delicate and should be eaten
carefully! When my Mom made these, they were very thin.
Variation: We like to fill these
with sweetened whipped cream; if you plan to do this, keep the batter a bit
thicker so that the krumkaker will be more sturdy. This works better with
a cone-shaped cookie. Even better, dip one end of the krumkaker
in melted chocolate before filling with whipped cream.
(Recipe from my Mom, Nora Estrem.)